Highland barley gels were subjected to hydrothermal treatment, and the rheological properties of both small and large strain amplitude oscillation shear (SAOS/LAOS) were investigated in this study. The results showed that untreated highland barley gels formed a wider linear viscoelastic region (LVE) than hydrothermal-treated gels, and the storage moduli (G′) & loss moduli (G″) decrease as the hydrothermal treatment time increased. In particular, the LAOS behavior of highland barley gels in strain sweep was changed from Type Ⅳ strong strain overshoot to Type Ⅰ strain thinning by hydrothermal treatment. The frequency dependence of the viscoelastic moduli (G'∝ω0.41−0.74 and G''∝·ω0.41−0.77) for hydrothermal gels was classified as an entangled network. The creep behavior fitted well with a four-element Burgers model (R2>0.93). Moreover, after 10 min treatment, hydrothermal treatment had changed the gels from elastic-dominated to viscous-dominated, and the strain-stiffening/shear-thinning properties of highland barley gels also increased.
- Highland barley gels
- Hydrothermal treatment
- Linear rheological properties
- Nonlinear rheological properties